This post is sponsored by Unilever. All comments and opinions are my own.

Gobble, gobble…it’s turkey season.

We will see amazing sales on turkey for a while so don’t miss your opportunity to grab a deal. Turkey is so easy to prepare. You cook it the same way you’d cook a chicken…ok well, you might have to cook it a bit longer. But, that extra size also means more food for more meals.

I thought I’d share one of my absolute favorite ways to prepare a turkey. This recipe can be adjusted for any size bird and as you see above, is great if you just want to cook the turkey breast instead of the whole bird.

Pick up a few ingredients including a turkey (breast or whole bird), some cream cheese and a bottle of Sir Kensington’s Vinaigrette and your are on your way to a tasty meal that includes a bird that is incredibly moist and juicy!

Thanks to the big Publix coupon you can get a bottle of Sir Kensington’s Vinaigrette for this and all your other favorite recipes and save BIG. Look for the coupon in the Winter Family Savings booklet. You can also print that coupon and lots of others and get big savings on everything you need to whip up great meals all season long.

AND…there are even more savings to help you with your favorite meals and recipes. Visit the digital coupon page to clip these coupon too –

Get big savings on everything you need to serve up amazing meals that your family will love.

Try This Italian Roasted Cream Cheese Stuffed Turkey Breast With Potatoes

Author: Michelle

Prep time: 10 mins

Cook time: 2 hours

Total time: 2 hours 10 mins

Ingredients

6 – 8 pound turkey breast
8 oz cream cheese
2 teaspoon dried thyme leaves, divided
2 teaspoon dried sage, divided
2 teaspoon dried rosemary leaves, divided
1 cup Sir Kensington’s Pepperoncini Italian Dressing, divided
2 teaspoon salt, divided
1 teaspoon pepper, divided
2 pounds baby potatoes, halved

Instructions

Preheat oven to 375º F.
Wash then pat the turkey breast dry.
Mix the cream cheese with 1/2 teaspoon pepper and one teaspoon of each: thyme, sage, rosemary and salt.
Use your fingers or the handle of a wooden or stainless spoon to gently lift the skin from the breast meat -[i] basically creating a pocket between the skin and meat.[/i]
Gently push the cream cheese mixture into that pocket trying not to tear the skin. [i](I find it easier to push the cheese under the skin with my fingers then work on top of the skin to gently move it around over the whole breast).[/i]
Brush the bird with 2/3 cup of Sir Kensington’s Pepperoncini Italian Dressing
Sprinkle with salt and pepper
Place on a rack in a shallow baking dish and cook for 1 hour.
At 1 hour, toss the potatoes with the remaining dressing and remaining spices (1 teaspoon salt, 1 teaspoon thyme, 1 teaspoon sage, 1 teaspoon rosemary and 1/2 teaspoon pepper).
Scatter the potatoes around the turkey breast and return to the oven to cook an additional 45 minute to an hour or until the turkey breast is cooked through and juices run clear.
Allow the turkey to rest for 15 minutes before slicing. Serve with the roasted potatoes.